Japanese hamburger steak

Japanese hamburger steak

Introduction:

"Japanese style hamburger steak, full-bodied meat flavor, a bite of heart a satisfaction."

Production steps:

Step 1: chop the onion, marinate it with a little salt for a while, and squeeze out extra water

Step 2: soak bread bran with milk

Step 3: the amount of milk should be based on the fact that the bread bran is completely absorbed and there is no surplus (this time, the bread bran is made by ourselves, cut off the edge of the white toast, put it in the microwave oven for 30s, take it out and turn it over for another 30s, if it is not dry enough, heat it repeatedly for several times, and finally take it out and crush it. I did it for the first time. I heated it continuously for 2 minutes and it was a little burnt

Fourth meat stuffing meat stuffing, pork filling, onion crushing, squeezing bread, egg, a spoonful of Baijiu, two spoon beef powder and a little pepper powder.

Step 5: catch well and keep going

Step 6: apply oil on both hands, take appropriate amount of meat stuffing, toss with both hands to make a pie, and then press a hole in the middle of the pie with two fingers

Step 7: pour proper amount of oil into the pan (similar to cooking oil)

Step 8: after the oil is hot, put in the patty and fry it over low heat until it is set on one side. Then turn it over and fry it again (if you don't move the patty, avoid pasting the pan). When the patty becomes firmer, poke it with toothpick or chopsticks. If the soup is clear, it means it is cooked

Step 9: put the fried hamburger on a plate and pour it with ketchup or other sauces

Materials required:

150g pork stuffing

Beef stuffing: 150g

Onion: 1 small

Bread bran: right amount

Egg: 1

Milk: moderate

Baijiu: 1 scoops

Daxi beef powder: 2 teaspoons

Pepper: right amount

Note: 1. Chopped onion is best to use salt to remove water, so as not to get water when making meat cake. 2. Don't add too much milk to soak bread bran, so that the bread bran can be completely absorbed. 3. Meat stuffing should be strong and won't be scattered when frying. 4. When making meat cake, you must apply oil on your hands, otherwise the meat will stick to your hands. 5. When frying meat cake, judge whether it is cooked, and poke it with toothpick or chopsticks Meat cake, if the soup is clear, is cooked

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: Original